This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine
Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.
Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.
This subtle and simple pasta is a pleasure both to make and to eat.
1 tbs. tomato paste
1/4 cup milk
1/4 cup mascarpone
1 tbs. garlic-flavored olive oil
1/4 tsp. red pepper flakes
6 oz. raw, peeled shrimp
5 tbs. red vermouth
8 oz. taglierini
Boil a large pot of water, then add a good bit of salt.
Stir together the tomato paste, milk and mascarpone and set aside.
In a wok or large pan, warm the olive oil and add the red pepper flakes, giving a stir in the heat before adding the shrimp. Stir-fry for a minute or two by which time they should be almost cooked through.
Pour in the vermouth and let it bubble excitedly. When it has reduced a little, add the sauce and stir until everything is hot.
Meanwhile, cook the pasta per package instructions, drain and toss with the shrimp and sauce. Divide between two bowls and serve immediately.
Succulent and scented with fresh bay leaves, this is perfect and effortless for a Sunday lunch.
3 lb. boned and butterflied leg of lamb
6 fresh bay leaves, snipped, plus whole leaves to serve (optional)
2 tsp. kosher salt
1/2 cup olive oil
2 tbs. balsamic vinegar
3 garlic cloves, peeled and sliced thinly
Heat the oven to 425°F. Place the lamb in a shallow, sturdy roasting tin, skin-side down.
Scatter with the snipped bay leaves and half the salt, then pour over the oil and vinegar. Push the garlic slices into the crevices where you can and lay the rest on top. Leave to marinade for 30 minuets.
Turn the lamb over, so that now the skin side is up and sprinkle with the remaining salt. Roast for 30 minutes.
Remove and tent with foil for 15 minutes. Slice and place on a serving plate. Tuck extra whole bay leaves around the edges, if using.
This lovely chicken recipe is a doddle to make and gorgeous to eat!
8 – 10 chicken pieces
1 head garlic, separated but unpeeled
2 lemons, cut into eighths
small handful fresh thyme, most leaves removed, but a few left intact to serve
3 tbs. olive oil
10 tbs. white wine or vermouth
Heat the oven to 300°F. Put the chicken in a roasting pan along with the garlic, lemons and the thyme leaves. Pour in the olive oil, then mix everything together with your hands. Sprinkle over the wine and grind in the pepper.
Cover tightly with foil and roast for 2 hours. Turn the heat up to 400°F, remove the foil and roast for 30-45 more minutes or until the skin is browned and the lemons are caramelized. Toss over the remaining thyme sprigs and serve.
Serves 4 – 6
Poached eggs atop garlicy yogurt and drizzled with a peppery butter sauce……YUM!
200g plain Greek yogurt
1 garlic clove, peeled and minced
1 tsp. sea salt flakes
2 tbs. unsalted butter
1 tbs. extra-virgin olive oil
1 tsp. Aleppo pepper flakes or alternative
2 eggs, fridge-cold
2 tsp. lemon juice
chopped fresh dill
bread, to toast and serve
Fill a wide-ish saucepan with water and heat to a low simmer.
Stir together the yogurt, garlic and salt in a heat-proof bowl. Place over a small saucepan of simmering water (making sure the bowl does not touch the water) and stir until the yogurt is a room temperature and has the consistency of lightly whipped cream. Turn off the heat and leave as is.
Gently melt the butter in a small saucepan until it just becomes a hazelnut brown color. Turn off the heat, stir in the pepper flakes and set aside.
Now to poach the eggs. Crack one into a small fine-mesh strainer and let the watery part of the white drain off. Gently tip into a small cup or ramekin, then add 1 tsp. off lemon juice. Repeat with the second egg, then carefully lay them into the simmering water and turn the heat down so there is no movement. Leave for 3-4 minutes then remove with a slotted spoon and place on a plate lined with kitchen towel to absorb any water.
Divide the creamy yogurt between two bowl, place a egg on top and drizzle with the butter. Sprinkle with dill and serve with toasted bread.
This cake is a jot to make and simply divine to eat. Soften the marzipan in the microwave for a few seconds to make it easier to incorporate into the batter.
1 cup plus 2 tbs. softened,, unsalted butter
1 cup plus 2 tbs. softened marzipan
1/2 cup sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
6 large eggs
1 cup self-rising cake flour (or 1 cup self-rising flour….remove 2 tbs. and add 2 tbs. cornstarch)
Heat the oven to 350°F and butter, then flour a 10″ springform tube pan.
Chop the butter and marzipan, then put them along with the sugar in the food processor. Whizz until combined and fairly smooth. Add the almond and vanilla extracts, then beat in the eggs one at a time. Mix in the flour and pour into the prepared tin.
Bake for 50 minutes, but check after 40. The cake should be golden and a cake tester should come out clean. Leave to cool completely in the tin.
This is a lovely and luscious stew – sweet and rich – just right for a cozy supper.
3-4 tbs. goose fat or olive oil
2 onions, peeled and chopped
1 tsp. ground cinnamon
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground allspice
2 lbs. cubed lamb shoulder
1 cup soft, dried, pitted dates
1 cup pomegranate juice
1 cup water
2 tsp. sea salt flakes
Warm the goose fat or oil in a large, shallow pan that has a lid. Add the onion and cook gently over a low heat until softened, about 10 minutes. Stir in the cinnamon, turmeric, ginger, cumin and allspice.
Turn up the heat and add the meat, turning it patiently in the pan so that it sears evenly. Drop in the dates, pour in the pomegranate juice and water, then add the salt and bring to a bubble.
Lower the heat, cover the pan and simmer for 2 hours. Alternatively, you can cook it for 2 hours in the oven at 300°F.
Coming this October!!! Preorder now from Waterstone’s or Amazon UK.
This brilliant banana bread is even better toasted and spread with butter. Keep over-ripped bananas in the freezer and when they defrost, they are ready to mash!
2 very ripe or over-ripe bananas (about 3/4 cup when mashed)
2 extra large eggs
3/4 cup plain, runny yogurt or buttermilk
1/2 cup light and mild olive oil
2 cups plus 2 tbs. all-purpose flour
1 cup light brown sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon or 1 tsp. ground cardamom
1/2 cup cacao nibs
Heat the oven to 350°F and line a standard loaf tin with parchment paper.
In the bowl of a free-standing mixer (or a large bowl if mixing by hand) combine the mashed bananas with the eggs, one at a time. Add the yogurt or buttermilk and the oil and beat together. Stir in the flour, sugar, baking powder, baking soda, cinnamon or cardamom and mix well. Fold in the cacao nibs. Spread into the prepared tin.
Bake for 45 – 60 minutes, or until a tester comes out clean. Leave to cool in the tin on a wire rack, then lift if out using the sides of the parchment paper. Wrap with more parchment paper, then aluminum foil and keep for a day before eating.
Simple perfection – pasta at it’s very best.
3 oz. spaghetti
3-4 tbs. extra-virgin olive oil
1 fat clove garlic (or 2 smaller) peeled and thinly sliced lengthwise
1 dried red chili pepper or a fat pinch of chili flakes
chopped fresh parsley (optional)
Put a pan of water on for the pasta. When it comes to a boil, add salt and then the spaghetti. When you are about 3 minutes away from the pasta being ready, add the oil and garlic to another pan. Crumble in the dried red chili or flakes and stir over a medium heat. When the garlic has taken on a light golden color, add a few tablespoons of the pasta cooking water and turn off the heat.
Drain the pasta and tip into the olive oil sauce. Toss well and check for seasonings.